CHOCOLATE BROWNIE TRIFLE
Chocolate chunk brownies layered between a mixture of chocolate pudding, cream cheese, and whipped topping.
Provided by JELLYBEAN
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
- Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
- Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
- Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 60.3 g, Cholesterol 56.4 mg, Fat 30.8 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 14.4 g, Sodium 387.2 mg, Sugar 12.6 g
CANDY CANE BROWNIE TRIFLES
This is a nice dessert for the Holidays! I made this 2 years ago and had rave reviews. I found this in a holiday baking magazine. For a shortcut use boxed brownies!
Provided by my3beachbabes
Categories Dessert
Time 1h35m
Yield 16-20 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F
- In a medium saucepan, combine butter and unsweetened chocolate; heat and stir over low heat until melted. Remove from heat and cool.
- Meanwhile, grease a 13x9x2 inch baking pan; set aside.
- Stir granulated sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a spoon after each addition until combined. Stir in vanilla and 1/2 teaspoon peppermint extract. Add flour, stir until just combined. Stir in chocolate pieces. Spread batter in prepared pan. Bake 35 minutes ou until a toothpick inserted near center comes out clean. Cool on a wire rack. If desired cover tightly and store overnight at room temperature or freeze for up to 3 weeks.
- Meanwhile, prepare chocolate peppermint sauce. Break brownies into irregular bite sized chunks; set aside.
- In a chilled very large bowl, combine whipping cream, powdered sugar, peppermint schnapps or peppermint extract, and a few drops of red food coloring. Beat with electric mixer until soft peaks form (tips curl).
- Dip rims of 16-20 martini glasses and or dessert cups in addition dip rims of glasses in peppermint schnapps then in pink, red or white decorating sugars. In each glass layer whipped cram mixture, brownie chunks, chocolate peppermint sauce and crushed candy. Top each dessert with a dallop of the whipped cram mixture sprinkled with crushed peppermint. If desired garnish with a candy cane.
- Chocolate peppermint sauce: In a heavy medium saucepan, Combine 6 ounces cut up semisweet chocolate and 3 tablespoons butter; stir over low heat until melted. Stir in 1 1/4 cups half and half or light cream, 3/4 cup granulated sugar, and 3 tablespoons light color corn syrup. Bring to a boil over medium heat. Boil gently; stirring frequently, 8 minutes or until syrup reduces to 2 1/3 cup. Remove from heat. Stir in 1 tablespoon peppermint schnapps or 1/4 teaspoon peppermint extract. Cool to room temperature (mixture thickens as it cools. If desired cover and chill for up to 24 hours.
- Note: If you prefer to assemble the dessert in one large bowl, place one-third of the brownie pieces in a 2 quart glass trifle bowl or serving bowl. Drizzle with one fourth of the chocolate peppermint sauce. Sprinkle with one-third of the crushed candy. Top with one-third of the whipped cream mixture. Repeat layers ending up with whipped cream mixture sprinked with the candies. Drizzle with remaining chocolate sauce. If desired, garnish with candy canes or peppermint sticks.
Nutrition Facts : Calories 631.2, Fat 45.1, SaturatedFat 27.7, Cholesterol 157.2, Sodium 144.7, Carbohydrate 59, Fiber 3.6, Sugar 41.5, Protein 6.8
TOFFEE BROWNIE TRIFLE
This decadent combination of pantry items is a terrific way to dress up a brownie mix. Try this trifle with other flavors of pudding or substitute your favorite candy bar. It tastes great with low-fat and sugar-free products, too. -Wendy Bennett, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.
Nutrition Facts : Calories 265 calories, Fat 8g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 329mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
BAILEY'S BROWNIE TRIFLE
A great combination of chocolate! I have tried several trifles and the ones made with brownies, rather than cake, are more delicious in my opinion. The brownie is much denser than the cake, so it's not so mushy. This can be made without the Bailey's & it is equally divine. You can also use different flavors for the pudding. I have tried regular chocolate & vanilla too. Enjoy!
Provided by Alesha Ann
Categories Dessert
Time 1h30m
Yield 1 trifle, 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F degrees.
- Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla.
- Bake and cool as directed.
- Prepare pudding mix as directed using the above 2 cups of milk.
- Once the brownies are cool, cut them into small 1 inch squares.
- Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten.
- Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies.
- Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits.
- Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too.
- Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip.
- Sprinkle with reserved 1 Tablespoon of toffee bits.
- Cover and refrigerate at least 4 hours or overnight before serving.
- Best when made the night before, then all the flavors have a chance to sit and meld together.
- Cover and refrigerate any remaining trifle, if there is any left!
Nutrition Facts : Calories 249.7, Fat 14.6, SaturatedFat 5.9, Cholesterol 25, Sodium 105.4, Carbohydrate 26.9, Sugar 17.7, Protein 3.1
BROWNIE TRIFLE
Here's another easy and popular dessert. I have made it with and without the kahlua, it's such a minor amount that if a child gets one serving of this it shouldn't be too bad.
Provided by Chemaine
Categories Dessert
Time 8h50m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Prepare and bake brownie mix according to package directions in a 13 x9 inch pan. Prick top of warm brownies at 1 inch intervals with wooden pick and brush with Kahlua. Cool brownies and crumble into small pieces.
- Prepare 3 packages of pudding mix according to package directions, USING a total of 4 cups of milk instead of 6 cups, and omitting chilling procedure.
- Place one-third of crumbled brownies in a 3 quart trifle bowl; top with one-third each of pudding, whipped topping, and crushed candy bars.
- Repeat layers twice using remaining ingredients, ending with crushed candy bars. Cover and chill trifle at least 8 hours.
Nutrition Facts : Calories 336, Fat 11.4, SaturatedFat 5.8, Cholesterol 0.2, Sodium 191.9, Carbohydrate 54.7, Fiber 0.9, Sugar 16.6, Protein 2.3
TOFFEE BROWNIE TRIFLE
This is from the December 2002 edition of Quick Cooking, I believe. This is so easy and so wonderful! I am not allowed to come to work on my birthday if I don't bring this - I am asked all year long if my birthday is soon just so people can get a taste of this. I end up giving out the recipe every year! (Prep time and serving size are a guess and do not include chilling time).
Provided by RSL5709
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare and bake brownies as directed on package.
- Cool completely, then cut into 1-inch cubes.
- Beat milk and pudding mixes on low speed 2 minutes.
- Fold Cool Whip into pudding.
- Place 1/2 brownies into dish, cover with 1/2 pudding mixture.
- Repeat layers.
- Refrigerate until needed.
- Sprinkle top with Heath bits just before serving.
Nutrition Facts : Calories 388.1, Fat 18.6, SaturatedFat 9.2, Cholesterol 12.7, Sodium 224.5, Carbohydrate 54.4, Fiber 0.1, Sugar 9.9, Protein 4.7
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